______,For the batter, sift flour and cornstarch into a large bowl. Gradually whisk in beer and club soda to form a thin batter. Refrigerate 30 mins.,Reheat oil on high heat. Re-fry chips in batches, 4-5 mins, until crisp and golden brown. Drain on paper towels.,Reduce heat to medium. Dust fish in flour and dip into batter, wiping off excess. Gently lower into oil and cook in 2 batches, 3-4 mins each. Drain on paper towels. Serve fish and chips with lemon wedges and tartar sauce.